Description
This Vegan Crockpot Chili is loaded with so much flavor, you’ll never miss the meat! It’s easy to make with a blend of delicious spices, colorful veggies and three types of beans, all simmered together in a slow cooker to make a hearty meal. The perfect easy dinner option that’s great for feeding a crowd!
Ingredients
Units
Scale
- 1 medium onion, chopped
- 1 medium green pepper, chopped into small pieces
- 4 cloves of garlic, pressed (or finely minced)
- 3 cups of vegetable broth
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of diced tomatoes
- 1 15 ounce can of kidney beans, drained and rinsed
- 1 15 ounce can of great northern beans, drained and rinsed
- 1 15 ounce can of black beans, drained and rinsed
- 1 tablespoon baking cocoa**
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of oregano
- 1/8 teaspoon of cayenne pepper
- 1 cup of frozen corn (added in later)
- Salt to taste (I like this without any salt at all but add as desired)
Instructions
- In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
- 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
- Serve and ENJOY! Store in the fridge in an airtight container for up to a few days.
Notes
**Many people have pointed out to me that the video calls for cinnamon. I just messed up when editing the video. The recipe calls for COCOA
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Vegan
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 9.1 g
- Sodium: 1384.4 mg
- Fat: 1.7 g
- Carbohydrates: 52.2 g
- Protein: 14.6 g
- Cholesterol: 0 mg
Keywords: vegan, crockpot, slow cooker, chili, soup